Long Fermented Sourdough Focaccia
Focaccia is a classic Italian baked good that is enjoyed all over the world. Long-fermented sourdough focaccia offers a richer flavor because the longer resting time allows the sourdough's natural fermentation to occur, resulting in deeper, richer flavors. The crispy top and soft interior of the dough drizzled with olive oil perfectly complements a Mediterranean meal.
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Ingredients for this recipe
Servings: 8
500
g
Flour
100
g
Sourdough Starter
300
ml
Warm Water
30
ml
Olive Oil
1
tsp
Salt
1
tsp
Sugar
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Preparation Steps
1
In a large bowl, combine the flour, sourdough starter, salt, and sugar. Mix well to combine.
2
Add the warm water and olive oil, and mix until a smooth dough forms.
3
Knead the dough well, then place it in a bowl, cover, and let it rest in the refrigerator overnight.
4
After the dough has rested, remove it from the refrigerator and let it sit at room temperature for 1-2 hours.
5
Pour the dough into a baking sheet greased with olive oil, and spread it evenly.
6
Let the dough rise for another 2-3 hours, or until it doubles in size.
7
Preheat the oven to 430°F (220°C) and bake for 20-25 minutes, until the focaccia is golden brown and crispy.
8
After baking, let it cool for 10 minutes, then slice and serve.
